Report on Functional Roles and Communication in Hospitality Sector

This report delves into the functional roles and communication methods within the hospitality sector, highlighting the significance of various departments such as front desk, chef, and housekeeping, and their interrelation in achieving organizational goals. The report examines both verbal and non-verbal communication techniques, with the Food and Beverage manager of the Ritz Hotel in the UK serving as a case study to illustrate how these methods are implemented to enhance customer satisfaction. It also discusses the importance of coordination and monitoring in maintaining a cohesive and efficient work environment. The conclusion emphasizes the role of effective communication, coordination, and monitoring in the competitive hospitality industry. The report also provides references to support the analysis and findings. The content is contributed by a student and is available on Desklib for study purposes.

Hospitality business toolkit

Table of content
 Introduction
 Various functional roles that interrelate in hospitality sector
 Different methods of communication
 Conclusion
 References

Various functional roles that interrelate in
hospitality sector
Hospitality field is referred as the process to perform specialised activities to
accomplish one desired goal effectively. These functional roles are classified as
front desk, chef, watchman, swimming trainer, house keeping, hotel management,
etc.

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These functions are executed co-ordinatively implied by manpower to achieve success and
stability. Some of the above described activities are followed by Ritz Hotel for their growth
and development are described under:-
Chef or Cook:- This activity of producing food and providing beverage as required by
consumers to satisfy their demands.

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 House Keeping:- This function is the most important activity for every hotel as
the manager have to provide clean environment to their clients for fresh living.
House keeping responsibilities are to manage room by cleaning floor, providing
tea and milk bags, etc.

Definition of communication
Communication is further classified as verbal (written and oral) and non-verbal
(gestures, eye contact) communication. The Food and Beverage manager of Ritz
Hotel follow verbal method for commanding orders which are to be performed by
the department. The manager also follows the non-verbal method to examine the
result of their order through gestures and eye contact.

Different methods of communication
The Hospitality service industry follow verbal and non-verbal communication
methods in exchanging ideas. These methods of communicating, co-ordination and
monitoring are implemented by the manager of Food and Beverage in Ritz Hotel in
UK for providing comfort and relaxation to their clients. This results in achievement
of consumer satisfaction with good environment.

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Co-ordination:- The managers of Food and Beverage in Ritz Hotel is advantageous
as this leads to build manpower relations which helps to co-operate in various
functional roles. This helps to maintain peaceful and co-ordinative environment with
the ability in positioning proper image of hotel which maximise profits.

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Monitoring:- These are solved by corrective measures to achieve success and
growth. The Food and Beverage manager of Ritz Hotel monitor various activities
related with rotten and smelly foods by reducing the unnecessary delay in goal
achievement.

Conclusion
 From the above discussion it has been concluded that various functions of
hospitality sector which are front desk, chef, watchman, etc., leads to achieve its
target. The communication, co-ordination and monitoring are the various
methods implied by service industry to compete with its rivalries.

References
 Fyfe, J., Seaman, C. and Bent, R., 2018. Business Internet Use in Small, Family
Owned and Managed Hotels in Scotland. International Journal of Business and
Globalisation.
 Häusler, N., 2017. Cultural Due Diligence in Hospitality Ventures. A
Methodological Approach for Joint Ventures of Local Communities and
Companies. Cham: Springer.

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